Canalons a la Barcelonesa

Heat oil and lard in a large skillet over medium heat for a few minutes, then add onions and garlic. Lower heat and cook until onions begin to caramelize, about 10 minutes. Add tomatoes and continue cooking until they "melt" into onions.

Add chicken or turkey, chicken livers, veal, and pork to skillet. Raise heat to medium and cook for 10-15 minutes, stirring frequently.

Mix bread crumbs with egg, thyme, nutmeg, salt and pepper. Stir bread crumbs into skillet, then remove from heat and allow to cool.

Preheat oven to 400 degrees F.

Cook cannelloni wrappers in a large pot of boiling salted water until tender, about 3 minutes. Drain well on clean cloth towels.

Spoon a small amount of meat mixture along one side of each wrapper, covering no more than 1/3 of its surface, then carefully roll each one into a tube, starting from the meat side.

As canalons are filled, place them seam side down, side by side, in a lightly buttered baking dish just big enough to hold them.

Heat butter in a medium saucepan over low heat, sprinkle in flour and stir until a thick roux forms, 3-5 minutes. Add warm milk gradually and stir until mixture reduces, about 10 minutes.

Season bechamel to taste with salt and pepper. Pour over canalons and sprinkle with cheese. Bake until cheese is golden brown, 15-20 minutes.